Berry Bros. & Rudd Crémant de Limoux by Antech, Brut, Languedoc

Antech Limoux

In the beginning of the 20th century, Eugénie Limouzy became one of the first women in Languedoc to manage a vineyard. In 1931, Eugénie’s niece Marguerite married Edmond Antech, a man of exacting method who took the estate’s wine and made it widely and commercially known.

His sons George and Roger succeeded him and kept the same philosophy of preserving Antech Limoux's history and melding tradition and modernity to craft exceptional wines. Together, they created new storehouses, and modernized the House. Georges devoted his professional life to developing the image and sales of the House, while Roger enthusiastically took on the technical aspects of running the vineyard.

Currently, Michèle, the eldest daughter of George, and her husband Jean-Christophe Chauvière have taken over the management of the vineyard and sell over one million bottles in France and abroad.

Cremant de Limoux

The Limoux wine region is located in the eastern foothills of the Pyrénées in southern France, south of the city of Carcassonne.

The appellation of Crémant de Limoux was introduced in 1990 to allow a higher percentage of Chenin Blanc and Chardonnay in the traditional blend of Limoux sparkling wines (represented in the appellation of Blanquette de Limoux, which required a minimum of 90 percent Mauzac grape in the blend’s composition).

Crémant de Limoux contains 40 to 70 percent Chardonnay, 20 to 40 percent Chenin Blanc, 10 to 20 percent Mauzac and up to ten percent Pinot Noir. AOC regulations require that the wine is aged for a least a year on the lees prior to disgorgement.

Crémant Blend

Crémants are made all over France. These traditional method sparkling wines imitate Champagnes in both production and the grapes used in the blend.

Chardonnay and Pinot Noir are the most common grapes found in these sparkling wines; their proportion depends on the climate and local regulations. In Crémant de Bourgogne, made in the heartland of Pinot Noir and Chardonnay, these are used in equal measure.

Regions further away from Champagne also blend in their own local grapes. For example, in the Crémants from Jura, Savagnin is used to add acidity and savoury flavours to the wine, whilst Trousseau brings delicate red fruit character. Meanwhile, in the south of France, in Crémant de Limoux, Chenin Blanc adds acidity and longevity to the wines, whilst Mauzac brings a bright green apple note.